Thai Cuttlefish Pieces
by ╰The only memory left
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the cuttlefish, slice it, add salt, pepper, and cooking wine and marinate for 15 minutes
2. Stir the egg white, water, oil, and a small amount of salt (the ratio is 1:1:1). Don't make the crispy paste too thin or it won't wrap.
3. Oil temperature is 50% hot, cuttlefish wrapped in crispy paste and fried in oil pan
4. Fry it until golden brown on the outside and crispy on the inside.
5. Add Thai sweet and sour sauce to the pot, add water and oil, and spread a little thicken and pour it on the cuttlefish cubes.
6. Finished product
